Green tea is one of the most popular types of tea in the world, and China is one of the largest producers of green tea. Chinese green teas come in a variety of shapes and flavors, and each type has its unique taste and aroma. In this article, we will explore loose leaf green tea according to the variety of tea leaf shapes and their characteristics.   History and production of loose leaf green tea in China Some of the green teas we know today can be traced back to the Tang dynasty, more than 1000 years ago. However, compared to modern days green teas, they mostly refer to a specific tea tr ..read more

Today we're touching on an ever-present subject in the world of tea.  There's one question that regularly appears in Path of Cha's mailbox, probably more often than any other:    Which type of tea contains the most / least caffeine?   If you have asked yourself (or others) about this, then go on reading. This blog post is for you! (you guessed it, it is more complex than naming one tea for each category).   What is caffeine – a brief introduction Caffeine is a chemical compound, a purine alkaloid. Together with theobromine and theophylline, they form the three main a ..read more

Happy new year to all of our friends! May it bring you peace, joy, and brighter days for you and your loved ones! In an earlier blog post, we witnessed the beauty of tea rituals outside of China. Today, we continue to explore the path of cha in near and distant lands. In today’s post, we’ll set on a journey to the vast Russian planes, climb the remote mountains in Iran, roaming all the way to Turkey, to discover more customs around drinking tea that bring people together.   Tea drinking in Russia Russia’s connection to Chinese tea is ingrained into the local culture in a way so profound f ..read more

In our previous article we explored Pu-erh tea production areas' history and talked about the Six ancient tea mountains in Yunnan. Today, we'll witness how the main Pu-erh tea production areas transformed over time, and how that impacts their terroirs.   In the 300 years following the late Ming dynasty, the Six tea mountains experienced major ups and downs. They were due to the change of times in China and the neighboring countries that purchased tea from the mainland. Slowly, the focus of tea production has shifted to the new Six major tea mountains.    The New S ..read more

Today we're talking (again) about Pu-erh – a tea like no other. Few (if any) among the six main tea types enjoy the popularity and special place that Pu-erh has in the hearts of tea lovers throughout the world! We'll explore the main production areas for Pu-erh tea and see how they affect the taste, aroma, and flavor of one of the most beloved tea types!   What is Pu-erh Pu-erh tea is a special kind of fermented tea from China. Tea workers make it out of sun-dried tea leaves from the large-leaf variety, grown and processed in Yunnan. The Chinese State protects Pu-erh tea with a National S ..read more

In our last article, we talked about what defines Oolong tea, as well as Oolong tea's main varieties split by growing region. Today, we'll focus on brewing requirements and how they impact Oolong tea taste. We'll also highlight some signature Oolong teas - like Dan Cong Oolong and Yancha - and see what makes them unique and sought after. Ready? Let's dive in!   In between – Oolong tea vs Green tea and Oolong tea vs Black tea (Hong cha) The production process of Oolong tea places it in between the unoxidized Green tea and fully oxidized Black tea. Its taste and aroma also reflect that. In ..read more

Today we'll talk about a firm favorite among China's 6 tea types - Oolong tea. This remarkable tea is also known under a couple of other nicknames. Some of them include "the perfume of teas" and "the champagne of teas" - all for a good reason! Indeed, Oolong - or Wu Long - is among the most aromatic teas out there. Let's discover the secret behind its charming aroma!   What is Oolong tea?  Oolong is a semi-oxidized tea. It stands between non-oxidized green tea and fully oxidized red tea (Hong Cha). It is the last among China's six tea types, created as late as the Qing dynasty. Its n ..read more

Today we'll discuss how tea can aid digestion – the way it has been doing for nearly five millenniums ago. People all over Asia have used Pu-erh tea from ancient times as a medicine for bad or insufficient digestion and precious addition to their daily menu. To this day, some western pharmacies still sell Pu-erh as a "slimming tea" that helps to lose weight. On the other side of the globe, Kombucha is a traditional-turned-modern remedy for effectively supporting the digestive system's work. Let's explore their benefits from the past to nowadays – and marvel at the result of their collaboration ..read more

In the Part I of this article, we dived in-depth into yellow tea's specifics. Today, to conclude our talk on this subject, "Path of Cha" has invited a yellow tea expert and producer to discuss this rare tea. He will also share his tips and tricks on brewing Huang Cha to get the best out of its refined and delicate character. Yun Yao lives in Ya'an, Sichuan, where he produces a variety of yellow teas. His teas are sought after both in China and abroad. "Path of Cha" proudly sells one of his signature products, the yellow tea brick.   Hi Yun Yao, it's nice having you here. Can you ..read more

Among China's six types of tea, Yellow Tea is somewhat rare and less known of. It seems more enigmatic and remains wrapped in mystery. Even in its home country China, this tea is considered uncommon. Compared to other tea types, fewer people are aware of yellow tea in terms of history, production, and properties. Today, we'll discuss this tea in depth and let it take its deserved seat as a top tea to discover and enjoy!   The birth of Yellow Tea Yellow tea (Huang Cha – 黄茶) is one of the six main types of tea that originated in China. It is mentioned as early as the Tang dynasty. By then ..read more